Schomer's Table@Lucidcafé 19 (#)
„Color is maintained and texture is apparent" An espresso coffee can easily be read by an experienced eye, a good shot looks like the one in the photograph to the left. The barista is watching each shot, in endless pursuit of the perfect pour. Using a double porta-filter and 17 grams of freshly ground coffee, perfection is a deep red-brown color that is maintained in the extraction for over 25 seconds and up to two ounces, and a thick texture giving the pour a hanging quality like honey running off the end of a butter knife. Time and quantity are intimately related in an espresso extraction.“
http://www.lucidcafe.com/cafeforum/ schomertable19.html - Cached
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„Here is the sequence we followed at Vivace, starting in 1988. (In the space of this short article I will not have time to expand and explain each factor in detail. For detail you need my book, Espresso Coffee: Professional Techniques )“
http://www.lucidcafe.com/cafeforum/ schomertable4.html
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„Owner, Espresso Vivace and your host at Schomer's Table@Lucidcafé“
http://www.lucidcafe.com/cafeforum/ schomertable16.html
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„Caffe espresso combined with steamed milk in a ratio of about 5:1 (five parts milk to one part espresso), served in a ceramic bowl shaped cup with a total volume of no more than 7 ounces. The milk may be steamed to a chiffon textured foam in the hands of a master, but it must be of a consistency to blend with the espresso.“
http://www.lucidcafe.com/cafeforum/ schomertable6.html
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„I ask you to go through each factor and line up your commercial espresso program with the information you find there. (Forget home espresso, use a French Press and go to The Cafe for espresso.)“
http://www.lucidcafe.com/cafeforum/ schomertable1.html
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„It certainly beats coffee made by an untrained barista and also is better than the super-automatic machines I have tested. This machine does have the pump power to extract espresso at a full 9 bars of pressure. The pressure rig I put in the head, (a gauge attached to a porta-filter, there is no pressure gauge on the machine) shot up to 14 bar, against a blind filter, after about 10 seconds. The gradual rise in pump pressure assures a very nice pre-infusion of your espresso coffee.“
http://www.lucidcafe.com/cafeforum/ schomertable22.html
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